Sundays are my day off in the kitchen–at least at dinner time. While I may bake something in the morning, in the afternoon I turn the stove and oven over to my husband. He is a great cook in his own right and Sundays are known as “Steakhouse Sunday.”
I was out and about yesterday, so by the time I came home, my husband had already started dinner. It was something slow cooked, but that was really all he would tell me. It smelled amazing, but I was given zero clues as to what he was up to. He would ask me the occasional question–how to make an aioli or a crema–but that was it. The rest was top secret.
What I didn’t realize as the smells were torturing me with goodness, is that my husband decided to recreate one of our absolute favorite dishes from a now shuttered favorite restaurant.
¡Oba! in Portland’s Pearl District was one of our favorite restaurants. It was one of the first restaurants in the up and coming neighborhood and a trailblazer when it came to location and cuisine. The ¡Oba! team turned an old warehouse into magic. Weekend reservations weren’t always easy to get. The scene was lively and the bar was always packed. My husband and I enjoyed many drinks and dinners there over the years. When friends visited Portland, that is where we would take them. We even spent a New Year’s Eve there.
The Latin inspired menu created by Executive Chef Scott Neuman was phenomenal. Called “Nuevo Latino,” the dishes pulled inspiration from the Caribbean, Central America and South America. As far as flavor wow factor goes, it didn’t get much better. Bold spices, perfectly executed dishes. It was a flavor-lover’s heaven.
I am not sure if anyone knows for sure why ¡Oba! closed. Maybe it was the increased competition from Portland’s emerging food scene. Maybe the trailblazing had ran its course. Either way, I miss it.
One of our favorite dishes at ¡Oba! was the Cuban Pulled Flank Steak. Guaranteed, one of us would order it every visit and we’d usually end up sharing it at some point. If you never tried it, the dish was slow cooked flank steak served on a bed of sweet potato mash. It was topped with a corn salsa, crema and fried onion straws. Or were they shoe string potatoes? I don’t remember, but the crunch was perfect!
So when my husband plated Sunday dinner and called me over, I knew exactly what it was when I saw it. And when I tasted it, it felt like home. My husband decided to go with potatoes instead of sweet potatoes, but the spirit of ¡Oba! was alive and well.
Cuban Pulled Steak
Course: DinnerCuisine: Nuevo Latino, CubanDifficulty: Easy4-6
servings30
minutes8
hoursIngredients
- Shredded Beef
2 1/2 pounds beef flank steak
6 Tbsp ground cumin, divided
4 Tbsp EVOO, divided
2 tsp Better than Bouillon Beef Base
3 cups water
14 ounces tomato puree
6 ounces tomato paste
2 Tbsp white vinegar
8 garlic cloves, minced
1 tsp salt
1 tsp granulated sugar
1 large yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 tbs fresh cilantro, leaves chopped
- Mashed Potatoes
2 pounds Yukon Gold potatoes, peeled and quartered
1 cup heavy cream
4 tbs unsalted butter
Salt and Pepper
- Corn Salsa
2 15-ounce cans sweet corn, drained
1 red bell pepper, diced
1/2 red onion, diced
3 scallions, sliced
1/2 – 2 fresh jalapeños, diced (quantity depends on your heat preference)
1/4 cup cilantro, chopped
1 lime, juiced
1/8 tsp. garlic powder
1/2 tsp. ground coriander
Salt and Pepper
- Crema
1 cup sour cream
1 cup half and half
3/4 tsp salt
1 tablespoon lime juice, freshly squeezed
- Garnish
1 tbs cilantro, chopped
Crispy fried onions or onion flavored muruku
Directions
- For the steak: Rub the steak on both sides with 3 tablespoons cumin. In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Add steak and cook until browned on both sides, about 5 minutes per side. Transfer to slow cooker.
- In a bowl, whisk together beef base, water, tomato puree, tomato paste, vinegar, garlic, salt, sugar, 3 tablespoons cumin and the remaining 2 tablespoons olive oil. Stir in cilantro.
- Add bell peppers and onions to the slow cooker with meat.
- Pour sauce over meat and vegetables. Cook on low for 8-10 hours, or until meat falls apart. Use two forks to shred the beef.
- For the potatoes: Place the potatoes in a medium saucepan and add cold water until water is about 1″ above potatoes. Salt water (about 1 tsp should do) and bring to a boil over medium-high heat. Reduce the heat, and simmer until the potatoes are fork tender, about 15 to 20 minutes.
- While the potatoes cook, place cream and butter in a microwave safe dish and microwave on high until warm, about 60-90 seconds.
- Drain the potatoes. Using a potato ricer or masher, rice or smash potatoes. Stir in the warm cream and butter, mixing just until the liquid is absorbed and the mixture is smooth. Season with salt and pepper to taste.
- For the Salsa: Mix together all ingredients. Season to taste with salt and pepper.
- For the Crema: Whisk the sour cream and half and half together in a bowl. Add salt and lime juice, and whisk again. Adjust salt to taste as needed. Cover the bowl, and allow it to sit in refrigerator for a minimum of 2 hours.
- To plate: Place a serving of potatoes on plate. Top with meat and salsa. Drizzle crema over dish. Garnish with fresh cilantro and fried onions.
Notes
- Homemade crema is delicious, however, if you prefer prepared, you can buy it at most large supermarkets.
- Chuck roast may be substituted if flank steak is not available.
